These Blueberry Baked Donuts are everything that we like in a recipe – easy, quick, delicious, and reasonable healthy. The recipe only calls for 1/2 cup of brown sugar, so you’ll have to add a bit more sugar if you like your donuts sweeter. The glaze is optional, of course, but also adds some sweetness. You’ll only need one egg for this recipe – Holly used a duck egg and it was perfect – and it’s very easy to convert to gluten and dairy free.
We talk you through making these Blueberry Baked Donuts in Episode 270 of our podcast. If you enjoyed them, you may also like our recipes for Buttermilk Baked Donuts and Blueberry Scones.
Ingredients
1 cup all-purpose flour or gluten free 1-1 flour
½ cup light brown sugar packed
½ teaspoon salt
1 teaspoon baking powder
½ cup buttermilk or dairy free buttermilk
2 tablespoons unsalted butter or dairy free butter, melted
1 large egg, chicken or duck
1 cup blueberries (frozen works but fresh is best)
For the glaze:
1 cup confectioner’s sugar
½ teaspoon pure vanilla extract
2-3 tablespoons milk or dairy free milk
Instructions
Preheat oven to 350 F. Grease or spray your donut pan and set aside.
In a large mixing bowl, whisk the dry ingredients together and set aside.
In a small mixing bowl, whisk together the buttermilk, melted butter, and egg together.
Stir wet ingredients into dry ingredients and mix until just combined. Gently fold blueberries into the batter.
You can either spoon or pipe the batter into the donut pan. Bake for 20-22 minutes until the tops are lightly browned. Let the donuts cool in the pan for 10 minutes then turn them out to cool. When donuts are cooled completely, make the glaze, dip the tops of the donut into the glaze and set on a baking rack to firm up.